Knowing how to make vegetables beyond-interesting is one of life’s most valuable skills. You only get so far with exercise. Why not save yourself some time in the gym?
On the food channel yesterday an extremely swollen young woman was demonstrating recipes that consisted, sadly, of dairy and more dairy. Please, need I state the obvious. If you eat like that you’ll look like that. And sooner rather than later.
Here’s a dish I often serve because of its user-friendliness. And you’ll be surprise how appetizing it is.
Spinach Shitake (servers 2)
- 3 cloves of finely chopped garlic slow-cooked in a frying pan
- With a fork, crush the garlic into 2 tablespoons of melting coconut oil
- Add Spice: 1/8 teaspoon tumeric (for it memory-enhancing qualities) Get creative. Usually I try not to confuse the taste with too many different spices in one dish
- 1 large or 2 small bundles of spinach, and a stock or 2 of chopped leek are piled on top of the frying pan. Keep it fairly dry. Drain if liquid accumulates.
- Meanwhile, Shitake mushrooms drizzled with Nama Shoyu (healthy soy sauce) and red wine are warmed up in oven.
- Put the mushrooms over the spinach and serve as a side.
I’m giving a cooking class at Panacea on Friday, October 22. Entitled Tex-Mex on the edge, it will include simple recipes like the one above, and more involved techniques like sprouting and using a dehydrator. The class focuses entirely on vegan dishes, so you will learn many ways to use vegetables more creatively.
These are vegan dishes that even the biggest carnivore will devour.
Spots are limited and filling up fast. Don’t wait too long, and be disappointed when the class is full and you can’t get in.
Admission is $40 in advance and $50 at the door (if there are any empty seats left).